Ingredients

• 1 3 - 3 1/2 - pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
  
• 1 750 - milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
  
• 1/2 teaspoon kosher, sea salt or regular salt
  
• 1/2 teaspoon ground black pepper
  
• 2 tablespoons olive oil or vegetable oil
  
• 1 10 1/2 - ounce can condensed beef broth
  
• 1/4 cup no salt added tomato paste
  
• 1 tablespoon Dijon-style mustard
  
• 1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
  
• 3 cloves garlic, chopped
  
• 2 bay leaves
  
• 1 large onion, cut into thin wedges
  
• 4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
  
• 4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
  
• 2 cups whole fresh cremini mushrooms
  
• 2 stalks celery, bias-sliced into 1-inch pieces
  
• Hot cooked noodles
  
• 2 tablespoons snipped Italian (flat-leaf) parsley
  
• Baguette-style French bread, cut into 1-1/2-inch slices (optional)